The 2^nd Cook – Salad Bar is a non-exempt position responsible for supporting the food service team in meeting the food service needs of cadets, faculty, and staff, including catering, food production, concessions, meal plan operations, and other assigned tasks.

Food Preparation:

• Execute and produce approved scheduled menus as directed.
• Prepare Salad Bar selections, including but not limited to vegetables, fruits, salad mixes, and soups.
• Turn or stir foods to ensure even cooking, as directed.
• Season and cook food according to recipes or personal judgment and experience, as directed.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smell, piercing, or using a thermometer.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food.
• Ensure dietary labels (gluten-free, low carb, Daniel fast, etc.) are placed on the line for each meal.
• Bake, roast, broil, and steam fish, vegetables, and other foods, as directed.
• Carve and trim meats when necessary.
• Bake breads, rolls, cakes, and pastries as needed.
• Plan and execute specialty items, including but not limited to menus for special events.

Sanitation and Safety Compliance:

• Observe safe, sanitary food-handling practices as required of all personnel.
• Adhere to relevant workplace health and safety standards and maintain Food Safety Hygiene Standards as outlined by the Rockland County Department of Health.
• Regulate the temperature of the salad bar station, ovens, broilers, roaster, and steamers.
• Be familiar (and assist when needed) with segregating and removing garbage, steam-cleaning hoses, and garbage containers in the absence of Dishwashers.
• Wash dishes in the absence of Dishwashers, or as requested by the Director of Food Service and Operations.

Operations and Inventory Control:

• Assist in overseeing that the kitchen is cleaned properly on a regular schedule and that food is stored and/or disposed of properly (cooled, refrigerated, and labeled).
• Assist in maintaining a Kitchen Standard Manual and update it as necessary.
• Attend all trainings as assigned.
• All other kitchen duties as assigned by the Director of Food Service and Operations.

Associate's degree (A.A.) or equivalent from a two-year college or technical school and two years of related experience; or equivalent combination of education and experience

Strong organizational skills

Attention to detail 

Ability to read, interpret, and follow directions, such as safety rules

Able to operate kitchen equipment